Kangaroo Skewers with Bush Tomato Chutney

Ingredients

• 1 lb Kangaroo fillet
• 2 tablespoons Soy sauce (wheat-free)
• 1 tablespoon Honey
• 2 cloves Garlic
• 1 teaspoon Ginger
• 0.5 cup Bush tomato chutney
• 8 pieces Wooden skewers

Instructions

1. 1Cut the 1 lb of kangaroo fillet into 1-inch cubes. In a medium bowl, whisk together the 2 tablespoons of wheat-free soy sauce, the 1 tablespoon of honey, 2 finely minced cloves of garlic, and 1 teaspoon of grated ginger. Add the 1-inch kangaroo cubes to the marinade, ensuring they are well coated, then cover the bowl and refrigerate for at least 30 minutes.
2. 2While the kangaroo is marinating, soak the 8 wooden skewers in water for at least 20 minutes to prevent them from burning on the grill. After marinating, thread the kangaroo cubes evenly onto the soaked 8 wooden skewers, leaving a small space between each piece.
3. 3Preheat your grill to medium-high heat, aiming for a temperature between 375°F and 425°F (190°C and 220°C).
4. 4Place the threaded kangaroo skewers on the preheated grill. Cook for 2 to 3 minutes per side, turning them a total of three times, until the kangaroo is cooked to your desired doneness. For medium-rare, the internal temperature should reach 130°F (54°C) and the meat will be slightly pink in the center; for medium, 140°F (60°C) and light pink; for well-done, 160°F (71°C) and no pink.
5. 5Carefully remove the cooked kangaroo skewers from the grill and let them rest for 2-3 minutes to allow the juices to redistribute. Serve the skewers immediately with the 0.5 cup of bush tomato chutney on the side.

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